Isn’t it funny how we change? As a kid I thought it despicable to mix things together. My food had to be separated on my plate and not touching each other. Oh, did I miss out or what?! Things like submarine sandwiches and salsa grossed me out (yes, I’m dating myself, I know). Now, I am an avid foodie that finds pure joy in creating and mixing food together (see RECIPES). Grab your garden goodies and lets get our food groove on for this garden salsa.
This is the time of year for me when my garden is bursting out all over and can be slightly overwhelming. I gathered this in 5 minutes of one day, so you can see I am absolutely blessed.
While I love to process my tomatoes into juice and sauce with my Victorio Strainer, sometimes I hoard a stash to make this delicious (and nutritious) garden salsa as we consider it a staple in our diet.
Can you blame me when it can be done in 30 minutes or less or even beefed up with probiotics by fermentation that will keep my gut in check all year long? No canning!
First, all you need are these basic fresh ingredients.
Additionally, these are my favorite handy tools to make the job even quicker.
- Citrus Press
- Weck Jar – my most favorite jars ever!
- garlic peeler
- Cuisinart Knives
- Ninja Master Prep Professional food processor
Then, in a few steps you’ll be enjoying the fruits of your labor.
Don’t have a garden? Head to your local farmer’s market to find the best chemical-free fruits. Truthfully, they love it when you start up a conversation about their produce. It’s their passion!
For me, I prefer a chunky salsa on certain recipes and a blended version for others. Likewise, my favorite way to eat it is on a fried egg for breakfast, lunch, or dinner. YUM.
Next, I do a couple varieties to keep it fun, but almost always ferment to get that enzyme and probiotic kick that keeps our gut healthy. Also, we ferment our ketchup, mustard, cortido (Latin American sauerkraut), kefir, yogurt and more.
Since we have some in our family with dairy issues, we don’t always use whey, but rather the salt substitution instead. What is whey? The liquefied portion you can skim off of your home-cultured dairy. Likewise, it offers so many benefits to use. Or if you need to find a culture, I have nothing but excellent things to say about Cultures for Health.
Garden Salsa ~ Fresh or Fermented
Vegan, Paleo, Gluten Free Pico de Gallo (Salsa Fresca)
- 6 medium tomatoes (diced (seeded & peeled optional))
- 1 large onion (chopped)
- 1 large bell pepper (chopped)
- 2 mild banana (mild) peppers (chopped)
- 1 small chile pepper (chopped (optional for heat))
- 6-8 cloves garlic (peeled & chopped)
- 1 bunch cilantro (chopped)
- 2 small lemons (or 3 limes) (juiced)
- 1 Tablespoon sea salt
- 4 Tablespoons whey (if not available, use additional 1 tablespoon salt)
- Wash and prepare ingredients as described above.
- Mix together in large bowl for a chunky salsa, or add to your food processor for a lightly blended salsa.
- Enjoy fresh or add to a quart-sized jar. For fermentation, press down lightly until ingredients are covered with liquid, making sure vegetables are at least 1″ below top of jar. Add a bit of water if needed.
- Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Will keep for up to 6 months in a refrigerator.
- Add it to your daily grind to beef up your nutrition on anything the suits your fancy. Enjoy!
Moreover, to learn more about how to prepare foods the way they were intended, I cannot recommend enough the book, Nourishing Traditions.
Finally, eating a nourished diet doesn’t have to be hard or break the bank. This mama to 6 is all about making the most of our time and resources. In addition, pin and share my garden salsa recipe to inspire others to try it too!